Ingredients

a packet of ready-to-fill bignè, liquid whipping cream, powdered sugar, dark chocolate and/or white chocolate and/or pistachio cream.

Method

Using a pastry bag, fill the pre-made bignè with that cream that you have whipped while icy cold with a bit of sugar. Prepare the glaze by heating more cream in a saucepan until it is just about to boil, then remove from heat and add the finely chopped white chocolate or milk chocolate, or the pistachio cream. Mix well. SAMURAI TRICK: for a super quick glaze, melt a bit of powdered sugar in hot water and mix well until it is the right consistency. Coat each bignè with a different colour glaze. For the PRET A MANGER effect, thread 3 bignè in 3 different colours onto a Samurai Food Bamboo Love Long Toothpick with handmade knot. Keep them in the refrigerator until you are ready to serve.